Sorghum Flour Characterization and Evaluation in Gluten-Free Flour Tortilla

Journal of Food Quality

Volumn 37, Issue 2, 2014, Pages 95-106

  Winger, M ^a   Khouryieh, H ^b   Aramouni, F ^c   Herald, T ^d  

^a Caravan Ingredients   (United States)

^b WESTERN KENTUCKY UNIVERSITY   (United States)

^c KANSAS STATE UNIVERSITY   (United States)

^d AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COMMERCE; PARTICLE SIZE; PATIENT TREATMENT; QUALITY CONTROL;

AMYLOSE CONTENT; GLUTEN-FREE FOODS; NUMBER OF PEOPLES; PARTICLE DIAMETERS; PROXIMATE ANALYSIS; QUALITY ATTRIBUTES; SCIENTIFIC PROGRESS; STARCH PASTING;

STARCH;

EID: 84898848148     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12080     Document Type: Article

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